Warm up this winter with hot pot: An illustrated guide.
It's winter, which means it's hot pot season.
Though there are many different takes on hot pot from the many cultural regions of China alone, it’s a ubiquitous meal had throughout east and southeast Asia: shabu shabu and sukiyaki in Japan, jeongol in Korea, lok-lok in Malaysia, lẩu in Vietnam, to name just a few. Though traditionally one dips their meats and vegetables into the broth to cook them, I grew up in a Korean American household where we would cook our hot pot ingredients all together in our electric pot at the kitchen table. My dad used to cook a doenjang broth with vegetables, tofu and bulgogi, his improvised version of jeongol for us to share.
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